BIZZY BAKES

I can't believe, the week is halfway through and we are ready for Bake with Bizzy.  I see why those of you who have baking or dessert linkys enjoy them so much.  Have you looked at some of the photos from last week?  Have you tried any of the desserts?  I did and oh my ----- such good stuff. I can't wait to see what you bring to the table, this week. Last week, we had beautiful cupcakes - only one recipe from a blog:                                                                                            Sprinkles Strawberry Cupcakes Pink Bouquet                Raspberry Cupcakes Cranberry Orange Cupcakes     Chocolate Mint Chip Turtle Cupcake   . Cream Filled Chocolate Cupcakes      

I have been excited about the Indian Summer choice for our theme, this week.  I was sure, I would make a light soup for this time of year.  Soon, it will be a full-fledged soup season but in between, I look for lighter soups. As, I am sure you have noticed, there is no soup here.  Rather, there are some delicious cookies.  Since, I bake for the troops, as many months, as possible, the end of the month means cookie baking and that is first on my list.  I have baked about five different cookies so far.  I usually aim for a variety of 7 kinds.  I think, my last one will be snickerdoodles.   When, I pulled out Ina's recipes, I shifted gears and looked for cookies instead of soup.  I found a delicious ginger cookie and these favorites.  I had to go with these,  They were easy to make and I have two tremendous plates filled with them.  I bet, there are about  72 cookies.  This morning, I made flourless chocolate brownie cookies which were the best cookie, so far but the recipe did

Over the years, I must have made about 40 different coleslaw recipes.  Tyler Florence made the best one, I have ever made.  I guess, I am not in love with it because I keep trying new recipes.  None have been better, as far as I am concerned, than Tyler's. I came across this recipe which sounded good.  I like both fruit and nuts added to a traditional coleslaw recipe.  I have added apples and all kinds of nuts.  I have added raisins and cranberries and other dried fruit.  I have made it with and without mayo. This recipe did not call for any mayo which I considered a positive until I tasted it and it was not rich enough.  I added just a little but it made a difference.  I would also add one apple, thin sliced, in the future. The texture had the crispiness of the cabbage and the crunch of the almonds and the chewiness of the cranberries.  That worked well. Cranberry-Almond Coleslaw adapted  September 2011 Ingredients: 1/4 cup   apple cider vinegar

We are listening to the thunder and the rain which comes down in torrents, when it does come down.  So far, so good and we are optimistic. To prove to you I am cool, I have just baked two cakes, on a cream cheese coffee cake and the other a Mango Nut Yogurt Cake.  Made them both gluten-free for hubby but I will be sharing this.  They are still baking and if possible, I will get a photo up, tonight. In the meanwhile, here is the recipe for the Cream Cheese Coffee Cake.  I plan to put the Mango cake on My Sweet and Savory .   Cream Cheese Coffee Cake   Ingredients: 1/2 cup butter, softened 1 cup sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour (gluten-free brown rice blend) 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream FILLING: 2 (3 ounce) packages cream cheese 2 tablespoons confectioners' sugar 2 tablespoons lemon juice CINNAMON-NUT TOPPING: 1/4 cup finely chopped walnuts 2 tablespo

I wrote something in My Sweet and Savory about the evacuation but since then, there have been changes.  We are now in a mandatory evacuation area but our block is holding strong and not leaving yet.  Everyone is supposed to leave by tomorrow afternoon.  We are anticipating power outages so I am leaving you with two delicious recipes, the Chocolate Marshmallow marbled Mouse which is the post before this and Sarabeth's Chocolate Chubbies. The cookies were what got Sarabeth started with her bakery.  I can see why.  These are amazing cookies.  I don't make big cookies but when she said the best size is an ice cream scoop size, I listened to her.  I did make the next batch a little smaller but still much bigger than my usual cookies.  These are saturated with chocolate flavor and chopped pecans and walnuts and little flour.  Like a potato chip, I am not sure, you can have only one. Chocolate Chubbies   (adapted) Recipe from  Sarabeth’s Bakery  by  Sarabeth Levin   Makes about

Some recipes do not have to be explained and this is one of them.  I saw the name and knew it was mine.  How could I walk away from a Chocolate Marshmallow Marble Mousse?  Fortunately, I didn't have to. Chocolate Marshmallow Marbled Mousse   (this recipe is adapted from a forgotten place.  If you find it online, please let me know.  INGREDIENTS 7 ounces semisweet chocolate, chopped 1 cup Rice Milk 1 cup marshmallow fluff or creme 2 cups cold whipping cream 1 teaspoon vanilla extract DIRECTIONS Microwave the chocolate in a microwave safe container until it melts.  (I check every 20 seconds.) Remove the chocolate from the microwave oven as soon as it is melted and stir it smooth. Have ready a serving bowl with a 2- to 2 1/2-quart capacity. Add the marshmallow creme  to the chocolate and cook, stirring constantly, until the marshmallow creme is mixed in.  Pour the mixture into a large mixing bowl. Put the bowl in the freezer  until the mixtur

When we think there is nothing new under the sun, you wonderful foodies come up with new ideas in baking.  I have been adding to my personal repertoire because of your ideas. I have always thought the fun of baking is how we use our own creativity. For me, something as simple as adding nuts to a recipe, makes my husband happy.  While that does not sound, very creative, think about it.  My husband might not have liked the cake without the nuts.  Now, I have come up with a way for him to like almost anything other than chocolate. On the other hand, you guys have mixed and matched and come up with some brand new cookies, cakes, pies, muffins and any baked product.  Let's see what you come up with this week. The recipes that got the most "look at views" from last week are: Smores  Truffles   One Minute Peanut Butter Cake    I can't find any link that gets me to this blog and I have forgotten who shared this.  Please let me know. Mini Bundts with Chocolate Gan

Since, we have discovered gluten-free oats, I flex my muscles and look for recipes to make.  I used to make this with nuts rather than the oats.  This time, I did it like the recipe said, with oats.  I forgot to take a photo and when I remembered there was a messy scrap left.  I included it despite its condition. Apple Cranberry Crisp  adapted from Eating Well  INGREDIENTS For the Filling: 5 apples, peeled, 2/3 cup dried cranberries 1/2 cup apple   2 tablespoons fresh lemon juice 2 tablespoons brown rice gluten-free flour mixture 1 teaspoon cinnamon For the Topping: 1-1/2 cups gluten-free oats 1/2 cup gluten-free brown rice flour mixture 1/2 cup brown sugar 1/2 cup melted margarine 2 teaspoons cinnamon 1/2 teaspoon salt DIRECTIONS Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking dish. In a medium mixing bowl, combine all the filling ingredients. Pour into the baking dish. In a second medium mixing bowl, combine all the top